Moules à la Marinière

Moules à la Marinière

About this recipe:This is a classic recipe that's simple, too. Most of the work is preparing the mussels; cooking takes very little time. Crusty bread is essential for dipping in the buttery wine sauce.

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Ingredients
Serves: 4

2.25kg mussels

1 onion, chopped

20g (2/3 cup) chopped fresh parsley

1 bay leaf

1 sprig fresh thyme

500ml (2 cups) white wine

45g (3 tbs) butter

DirectionsPrep:35min › Cook:15min › Ready in:50min

Scrub mussels. Pull off beards, the tuft of fibres that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those with broken shells. Set aside.

Combine onion, half of the parsley, bay leaf, thyme, wine and 2/3 of the butter in large pot. Bring to the boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls. Discard any that do not open.